Sunday, November 25, 2007

Shrimp Piraeus

Sundays around Sapper Hall are fairly predictable. We have shrimp. Tonight we had one of our favorites, Shrimp Piraeus. We found this recipe in a Harrowhouse cookbook several years ago and it has become one of our top five favorites.

2 medium onions, chopped; 5+ garlic cloves (your tastes), chopped; 2.5 TBLS olive oil; 28-oz diced tomatoes (or 14.5-oz diced, and 10-oz regular Rotel); basil and oregano; s & p; .5 cup dry white; 1.5 # peeled, deveined shrimp; 8 oz feta cheese, crumbled. Heat oil, toss in onion/garlic for thirty seconds. Add tomatoes, basil/oregano, s&p, heat till boiling. Add wine, heat till boiling. Add shrimp, cook for 4-5 minutes, till pink/white. Add feta, mix, heat 4-5 minutes. Serve with chunks of rough country bread, rest of white wine and mixed green salad.

Doesn't take long and may very well become a short notice favorite. My advice is to keep a two pound bag of shrimp in the kitchen freezer anyway, ready to be thawed under running water in times of dire need. Repeat as necessary.

That is all.

1 comment:

John D. said...

That sounds good.

I usually think that fish and cheese is a bad marriage but we used to serve something very similar to this at the Fiddlehead and I thought it was good.